Benefits
Flavor Enhancement
Texture Improvement in Baking
Nutritional Content
Low Sodium Option
Get creative with cold unsalted butter
Incorporating cold unsalted butter into pie crusts and pastries to create flaky layers that melt in your mouth
Adding small dollops into sauces or soups right before serving for a final touch of richness and a silky-smooth finish
Freezing and grating it into biscuit or scone dough for an easy way to distribute fat evenly, resulting in tender, rise-to-perfection baked goods
Whipping it with fresh herbs and garlic to create a compound butter, perfect for elevating grilled meats or spreading on freshly baked bread
Using it as the base for a beurre blanc sauce, a classic French sauce that pairs wonderfully with seafood, providing a luxurious, velvety coating that enhances flavors
Something you can make with cold unsalted butter
Origin
Butter is believed to have originated thousands of years ago in the Middle East, specifically in what is now modern-day Iran. It was made by churning milk or cream to separate the fat from the liquid. Over time, butter-making techniques spread to other regions, including Europe.\n\nUnsalted butter, which is simply butter without any added salt, is commonly used in baking and cooking. It is made by churning cream until it separates into butterfat and buttermilk. The butterfat is then collected and processed to create unsalted butter.\n\nWhile the origin of unsalted butter specifically is not known, the use of butter in general dates back centuries and has been a staple ingredient in many cuisines around the world.
